Invertase

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Beta-fructofuranosidase
Identifiers
EC number 3.2.1.26
CAS number 9001-57-4
Databases
IntEnz IntEnz view
BRENDA BRENDA entry
ExPASy NiceZyme view
KEGG KEGG entry
MetaCyc metabolic pathway
PRIAM profile
PDB structures RCSB PDB PDBe PDBsum

Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar).[1][2] Alternate names for invertase include EC 3.2.1.26, saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase and the systematic name: beta-fructofuranosidase. The resulting mixture of fructose and glucose is called inverted sugar syrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze sucrose to give the same mixture of glucose and fructose. Invertases cleave the O-C(fructose) bond, whereas the sucrases cleave the O-C(glucose) bond.[3]

For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, who use it to make honey from nectar. Optimum temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5.[3] Typically, sugar is inverted with sulfuric acid.

Applications and examples[edit]

Invertase is expensive, so it may be preferable to make fructose from glucose using glucose isomerase instead.[citation needed]

Chocolate-covered cherries,[4] other cordials and fondant candies include invertase, which liquifies the sugar. Once the candy is manufactured, it needs at least a couple of days to a couple of weeks in storage so that the invertase can do its work.

See also[edit]

References[edit]

  1. ^ Myrbäck, K. (1960). "Invertases". In Boyer, P.D., Lardy, H. and Myrbäck, K. The Enzymes 4 (2nd ed.). New York: Academic Press. pp. 379–396. 
  2. ^ Neumann, N.P. and Lampen, J.O. (1967). "Purification and properties of yeast invertase". Biochemistry 6 (2): 468–475. doi:10.1021/bi00854a015. PMID 4963242. 
  3. ^ a b Hubert Schiweck, Margaret Clarke, Günter Pollach "Sugar” in Ullmann’s Encyclopedia of Industrial Chemistry 2007, Wiley-VCH, Weinheim. doi:10.1002/14356007.a25_345.pub2
  4. ^ LaBau, Elizabeth. "Chocolate-Covered Cherries". About.com Candy. Retrieved December 6, 2012. 

External links[edit]